Ingredients
Scale
- 1 lb boneless, skinless chicken thighs or breasts, sliced
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 2-3 Thai chili peppers, sliced (optional)
- 1 red bell pepper, sliced
- 1 cup fresh basil leaves
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce
- 1 teaspoon sugar
- Juice of 1 lime
Instructions
- Heat oil in a large skillet over medium-high heat. Add garlic and chili peppers, cook until fragrant.
- Add chicken slices and cook until browned and cooked through, about 5-7 minutes.
- Stir in soy sauce, oyster sauce, fish sauce, and sugar. Cook for another 2 minutes to combine flavors.
- Add red bell peppers and cook until slightly tender.
- Remove from heat and stir in fresh basil leaves and lime juice. Serve hot over steamed rice.
Notes
- Adjust chili peppers for desired spiciness.
- Use chicken thighs for juicier, more flavorful meat.
- Best served immediately with jasmine rice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir-fry
- Cuisine: Thai
- Diet: Gluten-Free (if soy sauce is gluten-free)
Nutrition
- Serving Size: 1 plate
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
